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Archive for Mother’s Day

RECIPE: Chocolate Pudding With Strawberry Rose

chocolate-pudding-strawberry-rose-driscolls-230

It’s really easy to make this beautiful rose
garnish. Photo courtesy Driscoll’s.

 

Here’s another special chocolate pudding recipe for National Chocolate Pudding Day, June 26th.

Created by Driscoll’s, growers of premium berries, the elegant strawberry roses are actually very easy to make. Keep this recipe on file for anniversaries, Mother’s Day, Valentine’s Day and other special occasions.

There‘s no need to make instant pudding when it’s easy to make from-scratch chocolate pudding, which tastes so much better. All you gain from instant is pre-measured dry ingredients: the cornstarch, sugar, cocoa, salt, plus powdered vanilla instead of liquid vanilla extract.

RECIPE: HOMEMADE CHOCOLATE PUDDING
WITH A ROSE GARNISH

Ingredients

For The Pudding

  • 4 ounces bittersweet chocolate, melted
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract
  •  
    For The Rose Garnish

  • 1 package fresh strawberries (16 ounces)
  • 8 fresh mint leaves
  •  
    Preparation

    1. MAKE the pudding. Melt the chocolate. Whisk together 1/2 cup milk and cornstarch.

    2. BRING the remaining 1-1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat. Stir the cornstarch mixture, then add to the milk mixture in pan and bring to a boil, whisking constantly. Cook 1 minute.

    3. REMOVE from the heat and stir in melted chocolate and vanilla. Spoon into glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

    4. MAKE the roses. Hull 16 strawberries by removing the green calyx. Take 4 strawberries and cut the tops off. These strawberries will be used as the center for the roses. Slice the remaining strawberries into eighths. These sections will become the rose petals.

    5. ARRANGE the sliced strawberries around the pudding, making sure the ends of the slices are facing out and extend slightly beyond the rim of the glass. After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. Continue with a third layer. Once finished, add the cut strawberry to the center and garnish with mint leaves. Serve immediately.

     
      

    Comments

    RECIPE: Hummingbird Coffee Cake

    The recipe for Hummingbird Cake, a southern tradition like Red Velvet Cake, was first submitted by a reader to Southern Living magazine and published in the February 1978 issue.

    There was no explanation of the name, but Food Timeline cites a 1985 article in the Arkansas Gazette that says the cake also was called Cake That Doesn’t Last, Cake That Won’t Last, Granny’s Best Cake and Never Ending Cake. (We’re down with Hummingbird Cake.)

    Originally made as a layer cake (but also made into cupcakes), the batter includes bananas, crushed pineapple and pecans or walnuts, and the cake is filled and frosted with cream cheese frosting and typically topped with more chopped nuts. Think banana nut cake with pineapple and cinnamon.

    It’s popular for Mother’s Day, but why not make one for Dad?

    This recipe is by Annie for GoBoldWithButter.com. She adapted the layer cake into a brunch coffee cake.

     

    hummingbird-coffee-cake-goboldwithbutter-230

    Hummingbird Cake, a traditional southern layer cake, reinterpreted as a coffee cake. Photo courtesy Go Bold With Butter.

     

    Annie writes: “This year I decided to put a brunch-worthy spin on this classic Mother’s Day cake. The banana, pineapple and yogurt all ensure that this cake stays moist and tender. This cake is very simple to put together and is a lovely contribution for any brunch, Mother’s Day or otherwise.”

    She incorporated better-for-you ingredients, including whole wheat flour and lowfat yogurt. (It’s not a healthy recipe, but every little bit helps!)

    RECIPE: HUMMINGBIRD COFFEE CAKE

    Ingredients For 1 Cake/16 Servings

    For The Cake

  • 8 tablespoons (1/2 cup or 1 stick) unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup all-purpose flour, plus more for preparing the pan
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 1 cup low-fat plain Greek yogurt
  • 2 mashed bananas (about a scant 1 cup)
  • 2/3 cup shredded coconut
  • 1 cup finely chopped pineapple
  •  

    hummingbird-cake-wholesomesweeteners-230

    The classic Hummingbird Cake was a layer
    cake. Photo courtesy Wholesome
    Sweeteners.

     

    For The Glaze

  • 2 ounces cream cheese, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners’ sugar, plus more as needed
  •  
    Garnish

  • 1/3 cup shredded coconut
  • 1/3 cup coarsely chopped walnuts, macadamia nuts, or pecans
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Thoroughly butter a bundt pan. Coat the inside with flour, tapping out the excess.

    2. COMBINE 1 cup all-purpose flour, 1 cup whole wheat flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk to blend; set aside.

     

    3. COMBINE butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Mix in the eggs one at a time, blending well after each addition. Blend in the vanilla and coconut extracts. Beat in the yogurt until well incorporated.

    4. TURN the mixer to low speed and beat in half of the dry ingredients, mixing just until incorporated. Beat in the mashed bananas and then the remaining dry ingredients, again mixing just until incorporated. With a silicone spatula, gently fold in the coconut and chopped pineapple.

    5. TRANSFER the batter to the prepared bundt pan and smooth into an even layer. Bake, rotating halfway through baking, until a toothpick inserted in the cake comes out clean, about 50-55 minutes. Let cool 20-30 minutes in the pan placed on a wire rack. Gently loosen the cake from the sides of the pan with a knife, and carefully turn out onto the cooling rack. Allow to cool completely.

    6. MAKE the glaze: Whisk together all ingredients in a small bowl. If the glaze is too thin, whisk in more confectioners’ sugar. If the glaze is too thick, whisk in additional milk 1 teaspoon at a time. Drizzle the glaze over the top of the cooled cake. Sprinkle with shredded coconut and chopped nuts for garnish. Let glaze set before slicing and serving.

      

    Comments

    TIP OF THE DAY: Fondant Cake Topper

    Here’s an idea to turn a plain cake into a stunner for Mother’s Day. All you need is the cake, fondant and a cookie cutter.

    But there’s a bonus below: an absolutely delicious, old-fashioned ginger-sultana cake, courtesy of the England’s high-end food store chain, Waitrose.

    Whether you buy or bake the cake, people will ooh and ahh over the beautiful rosette topping.

    WHAT IS FONDANT

    Fondant (sometimes called fondant icing) is a coating for cakes that is made from sugar and water, cooked to the soft-ball stage and then stirred or beaten to a creamy mass. It dries to a smooth, opaque matte finish and can be colored and/or flavored or left white.

    Fondant is formed into a dough, rolled out and laid over cakes (typically wedding cakes) or petit fours. It not only gives the cakes a smooth and elegant appearance, but acts as a preservative and protection: The dense fondant keeps the cake underneath moist for the extra day it may take to assemble and transport. Also, fondant does not mar easily like buttercream.

     

    fondant-petals-waitrose-recipe-230

    A rosette cake topper, made from petals of fondant. Photo courtesy Waitrose.

     

    We enjoy the taste and texture of fondant, although some people don’t care for the thickness or flavor. It should be noted that commercial fondant, bought already prepared, does not achieve the glory of made-from-scratch fondant. Homemade fondant can be addictively delicious, especially to people who like marshmallows.
     
    Other Types Of Fondant

  • Poured fondant is very smooth and shiny and typically used for decorating and filling cakes.
  • Sculpting fondant can be formed, like marzipan, into shapes and embellishments.
  • In the world of confection (as opposed to cake and pastry), fondant has a different meaning altogether. Among other things, it’s the creamy, white crystalline filling for maraschino cherry and other bonbons. Here’s more in our Chocolate Glossary.
  •  

    fondant-white-fondarific-230

    It’s easy to make a beautiful petal topping
    with fondant: scoop, roll, cut, place. Photo
    courtesy Fondarific.

     

    RECIPE: ROSETTE GINGER CAKE

    Prep time is 15 minutes, cook time is 35–40 minutes. The cake serves 8–10.

    Ingredients

  • 1/2 cup butter
  • 1/2 cup dark brown muscovado sugar
  • 1½ cups golden syrup, plus 2 tablespoons
  • 3 pieces stem ginger*, finely chopped, plus 2
    tablespoons syrup from the jar
  • 1 cup self-rising flour†
  • 3 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/3 cup plus 1 tablespoon sultanas (golden raisins)
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 2 cups white fondant
  •  

    *You can buy or make stem ginger: Blanch peeled, diced fresh ginger in boiling water for about 10 seconds; drain water and repeat process two more times. In a different saucepan, make a sugar syrup and then add the ginger, simmering for 20 minutes. Remove from heat, cool and store in an airtight container in the fridge.

    †Self-rising flour is flour with baking powder and salt already added. It is traditionally milled from softer, lower protein wheat; and it produces softer, more tender baked goods than all-purpose or higher-protein flours. If you don’t want to buy a bag, you can make a home version: Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
     
    Preparation

    1. PREHEAT the oven to 356°F. Grease and line the base of an eight-inch-round cake pan with nonstick baking parchment.

    2. PLACE the butter, sugar, 1 cup of golden syrup and the chopped ginger and syrup together in a small saucepan and heat gently, stirring until the butter has melted.

    3. PLACE the flour, ground ginger, baking soda and sultanas in a large bowl.

    4. WHISK together the eggs and milk in a pitcher. Pour the melted syrup mixture and the egg mixture into the bowl of flour and beat well with a wooden spoon until blended. Pour the mixture into the prepared cake pan and bake for 35–40 minutes, or until a skewer inserted into the center of the cake comes out clean.

    5. LEAVE the cake to cool in the pan, then invert the cooled cake onto a serving plate so that the flat bottom is on top. Brush with the remaining golden syrup.

    6. ROLL out the fondant on a sugar-dusted surface to the thickness of a pound coin. Using a 1- to 1-1/2 inch diameter cookie cutter, stamp out as many discs as possible (you should get 55–60 pieces). Arrange an overlapping ring of fondant discs around the edge of the cake. Continue to arrange the overlapping discs towards the center of the cake, alternating the direction in which the circles overlap each other so that each ring forms a rosette pattern. Allow the icing to set for a couple of hours before slicing and serving.
     
    There are more than 5,000 recipes can on the Waitrose website. Dig in!

      

    Comments

    MOTHER’S DAY: Chocolate Crowns From Maggie Louise

    white-chocolate-crowns-maggielouise-230sq

    Chocolate for a queen. Photo courtesy
    Maggie Louise Confections.

     

    To show Mom that she’s your queen, treat her to these white chocolate crowns from chocolatier Maggie Louise, filled with chocolate sea salt caramel.

    Called “The Sophronia,” it was inspired by Maggie’s memories of the royal pomp and circumstance of London.

    The intricate crowns are made with El Rey’s famed Icoa white chocolate, then filled with hand-crafted chocolate caramel and dotted with Maldon sea salt.

    A six-piece box, beautifully packaged, is $15.00. Get yours at MaggieLouiseConfections.com.

     

      

    Comments

    MOTHER’S DAY: Heart-Felt Endive Salad

    Thinking ahead to Mother’s Day food, Hannah Kaminsky created this “heart-felt” salad by cutting strawberries into heart shapes and combining them with endive, artichoke hearts, hearts of palm and hemp.

    Don’t worry if you don’t have hemp seeds: You can substitute sesame seeds or chopped pecans.

    A bright, punchy, yet delicate dressing of grapefruit and cayenne gives the salad some kick, without smothering the vegetables’ subtle nuances.

    RECIPE: HEART-FELT ENDIVE SALAD

    Ingredients

  • 4 green and/or red endive hearts
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 14-ounce can hearts of palm, drained, halved or quartered if large
  • 4 red and/or Green Endive Hearts
  • 1/2 cup fresh strawberries, cut into heart shapes
  • 1-2 tablespoons hemp hearts
  • Fresh chives, minced
  • Fresh basil (tear the large leaves)
  •  

    endive-strawberry-salad-kaminsky-230

    A bouquet of colors and flavors. Endive salad recipe and photo courtesy Hannah
    Kaminsky | Bittersweet Blog.

     

    For The Dressing

  • 2 tablespoons grapefruit juice
  • 2 teaspoons maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  •  

    endive-strawberry-salad-close-kaminsky-230

    Ready for its close-up. Photo by Hannah Kaminsky | Bittersweet Blog.

     

    Preparation

    1. MAKE the dressing first so that it’s ready to go when you are. Simply whisk the grapefruit juice, maple syrup and mustard together in a small bowl. Slowly drizzle in the oil while whisking vigorously to emulsify. Season with salt and add cayenne pepper to taste. Set aside.

    2. CUT off and discard the woody bottoms of the endive; separate the leaves. Toss them in a large bowl along with the artichokes and hearts of palm.

    3. CUT the strawberries into heart shapes: Slice them in half, and then cut a triangular notch from the top. Add the berries to the bowl, along with the hemp hearts.

    4. DRIZZLE on the dressing, toss thoroughly to combine and coat all of the vegetables. Finish with the fresh herbs. Serve immediately.
     
    Here’s another recipe with artichoke hearts and hearts of palm.
     

     

    ABOUT HEMP HEARTS

    When most Americans hear “hemp,” they think of a particular species of Cannabis, used as a recreational drug. However, a second species of hemp has long been used for fiber and rope-making, and a third for hemp seed and hemp oil, which are made into a broad variety of food products (more about culinary hemp).

    Hemp seeds make it easy to add omega-3 and -6 essential fatty acids, protein and fiber to your diet. Just sprinkle them like a spice or herb on cereal, salad, vegetables, yogurt and other foods. In addition to the nutrition, it adds a rich, nutty flavor and a light crunch.

    Hemp Hearts, marketed by Manitoba Harvest, are the most nutritious part of the hemp seed. Some people like to eat them straight from the bag. And, unlike whole hemp seed, they don’t need to be ground in order to release their nutrition.

    Hemp seeds provide 10 grams of complete, plant-based protein per 30 grams (3 tablespoons). According to the World Health Organization, the ideal ratio of omega-6 to omega-3 essential fatty acids is 4:1; the naturally occurring ratio in Hemp Hearts is 3.75:1. Hemp Hearts contain more protein and omega-3 and -6 essential fatty acids and fewer carbs than a similar serving of chia or flax seeds.

      

    Comments

    TIP OF THE DAY: Make Flower Ice Cubes

    chandon-flower-ice-cubes-230

    Put edible flowers in your ice cubes. Photo
    courtesy Chandon USA.

     

    For Mother’s Day, spring and summer entertaining, parties, showers and Valentine’s Day, make your drinks stand out with flower ice cubes.

    It couldn’t be easier: Just place edible blossoms in an ice cube tray, fill and freeze. Use the floral ice cubes in cocktails or soft drinks.

    Not all flowers are edible; many will upset your stomach (or worse). But there are quite a few to choose from. Here’s a list of edible flowers.

    Flowers have been eaten since before Egyptian times. Here’s more about edible flowers.

    Want to grow your own? Sure, but be sure to grow the flowers with no chemical pesticides. More about growing edible flowers.

     

      

    Comments

    RECIPE: Strawberry Iced Tea

    For Easter or Mother’s Day, Strawberry Iced Tea is delish!

    The recipe is from Shangri-La Tea Company.

    RECIPE: Strawberry Iced Tea

  • 2 cups whole frozen strawberries
  • 32 fluid ounces brewed tea
  • 1/3 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 box fresh strawberries
  • Mint leaves
  • Ice
  •  
    Preparation

    1. BREW tea and cool to room temperature.

    2. BLEND frozen strawberries in a food processor until smooth, then strain

    3. MIX together pureed strawberries, tea, desired amount of sugar and lemon juice

    4. Serve over ice with fresh strawberry garnish.

     

    strawberry-iced-tea-shangri-lateacompany-230

    Toast a special occasion with strawberry iced tea. Photo courtesy Shangri La Tea.

     

      

    Comments

    EASTER: Pink, White & Green Deviled Eggs

    Make these gorgeous pink deviled eggs ahead of time for easy holiday entertaining: They’re perfect for Easter brunch or snacking.

    You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection.

    Mix and match your toppings from the list in the recipe or whatever else appeals to you.

    Prep time is 20 minutes.

    RECIPE: PICKLED PINK DEVILED EGGS

    Ingredients For 20 egg halves

  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh dill or chives
  •  

    Pickled deviled eggs in Easter colors. Photo and recipe courtesy American Egg Board.

     

    For The Marinade

  • 1 jar (16 ounces) beets
  • 1 cup water
  • 1 cup white vinegar
  •  
    Garnishes

  • Capers & chives
  • Crab meat & fresh dill
  • Diced red bell peppers and flat-leaf (Italian) parsley
  • Small cooked shrimp & chives
  • Smoked salmon
  • Steamed asparagus tips
  • Sweet pickles, sliced jalapeños or pickled jalapeños
  •  

    aunt-nellies-beets-sliced-jar-230

    You only need the beet liquid, so enjoy the
    beets in a salad, on a sandwich (instead of
    tomato) or as a side. Photo courtesy Aunt
    Nellie’s.

     

    Preparation

    Deviled eggs can be made up to 12 hours ahead. Refrigerate them, covered.

    1. CUT eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves; finely chop remaining 4 white halves.

    2. MASH yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.

    3. DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut side down in shallow container. Pour beet mixture over eggs. Cover tightly. Refrigerate at least several hours or overnight, turning occasionally.

    If you want two or three colors, divide the eggs among the beet brine, plain pickle brine and tinted pickle brine. If using brine, you don’t need the water and vinegar.

    4. REMOVE purple egg whites from beet mixture, pat dry with paper towels. Spoon 1 heaping tablespoon of yolk mixture into each reserved egg white half. Garnish as desired.

     
    RECIPE TIPS

  • Don’t use the freshest eggs. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Easier peeling technique. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. To peel a hard-boiled egg, gently tap it on the countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Starting peeling at the large end, holding the egg under cold running water to help ease the shell off.
  • Easy mixing and filling method. Combine the filling ingredients in a 1-quart plastic food-storage bag. Press out the air and seal the bag. Press and roll the bag with your hands until the mixture is well blended. Push the filling toward bottom corner of bag. Snip off about a 1/2-inch of corner. Squeeze the filling from bag into the egg whites.
  • Picnic or tailgate tip. Prepare the filling in a plastic bag, as above. Transport the whites and yolk mixture separately in a cooler. Fill the eggs on the spot, pressing filling out of snipped corner of bag.

      

  • Comments

    TIP OF THE DAY: Make A Liqueur For Mom Or Dad

    clementine-vodka-kaminsky-230

    Home-infused clementine vodka. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    Our colleague Hannah Kaminsky of Bittersweet Blog has already made her Mother’s Day gift: which she calls climoncello (a rift on the lemon liqueur, limoncello).

    You’ve got more than enough time to make your own liqueur for Mother’s Day or Father’s Day, in any flavor you choose. It simply requires a base spirit—vodka—plus fruit and sugar.

    You don’t even have to buy fruit: You can use citrus peels leftover from other recipes, which is what started Hannah on this journey. You can save them up in a freezer bag, and make a mixed citrus if you don’t have enough of any one variety. You’ll also need a large infusing jar and a funnel.

    Then, just cook it up and let the fruit or peel infuse for a month or longer. Hannah went on vacation, forgot about the steeping peels and ended up with a three-month infusion.

    Here’s her easy recipe:

    RECIPE: CLIMONCELLO, CLEMENTINE LIQUEUR

    Ingredients

  • 14-15 clementine peels
  • 3-1/2 cups water
  • 2-1/2 cups granulated sugar
  • 1 (750-ml) bottle vodka*
  •  

    *Don’t buy the cheapest firewater like Everclear, but don’t buy premium brands, either. Hannah used Popov; we used Russian Standard and Absolut (and couldn’t tell the difference in the finished product).

     

    Preparation

    1. PLACE the peels, water and sugar in a medium saucepan over medium heat. Bring to a boil and cook just until the sugar has fully dissolved. Turn off the heat, cover with a lid and let cool to room temperature.

    2. TAKE a pestle or other blunt instrument and muddle/mash the rinds, bruising them to release more of the essential oils.

    3. ADD the vodka, give it a good stir and transfer the whole mixture, peels and all, into a large glass jar (be sure to save the vodka bottle for packaging the finished product, if you don’t want to buy a decorative bottle). Seal the lid tightly and stash it in a cool, dark place for 1-3 months. You’re likely to get even greater depth of flavor if you let it steep for an extra month or so. When the liqueur is ready, the liquid should be a golden orange color and smell of sweet oranges.

    4. STRAIN out and discard the peels, and transfer the liquor to an attractive glass bottle. Store in a cool, dark place for however long you can make it last. It should keep indefinitely, but you’ll no doubt want to enjoy it before too long.

     

    mint-liqueur-goodcocktails.com-230

    Homemade mint liqueur. Photo courtesy Good Cocktails.

     

    MINT LIQUEUR

    If you’d rather have mint or other herb liqueur than a fruit flavor, here’s a recipe from GoodCocktails.com. You can make basil, rosemary or anything you’d like.

      

    Comments

    VALENTINE FOOD: Strawberry Banana Pancake Stack

    Enjoy this special occasion pancake stack for Valentine’s Day, Mother’s Day or other occasion when taking the extra step makes a big hit with family and guests. The pancake “cake” is sliced into six wedges.

    Prep time is 15 minutes, cook time is 30 minutes. Thanks to Hungry Jack Pancakes for the recipe.

    RECIPE: STRAWBERRY BANANA PANCAKE
    STACK

    Ingredients For 6 Servings

  • 2 cups pancake mix
  • 1-1/3 cups milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • Butter flavor no-stick cooking spray
  • 2/3 cup creamy peanut butter*, divided
  • 2 ripe bananas, sliced
  •  

    A pretty pancake stack to share. Photo
    courtesy Hungry Jack.

  • 1/2 cup strawberry jam, divided
  • 2 cups sliced fresh strawberries, divided
  • Whipped cream or whipped topping
  • Pancake syrup
  •  
    *This recipe used Jif Whips Whipped Creamy Peanut Butter. We wanted to add a touch of chocolate, so used the companion product, Jif Whipped Peanut Butter & Chocolate Flavored Spread.

     

    jif-whips-chocolate-spread-230

    Jif Whips is made in creamy peanut butter
    and this chocolate peanut butter spread.
    Photo courtesy Jif.

     

    Preparation

    1. PREHEAT oven to 375°F.

    2. STIR pancake mix, milk, oil and eggs in large bowl until smooth. Let stand 3 minutes.

    3. COAT a griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). Make 7 large pancakes, seven inches in diameter, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1-1/2 minutes. Turn and cook an additional 1 minute or until golden brown.

    4. PLACE 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry jam. Completely cover surface with 1 cup sliced strawberries, mounding strawberries near outside edge. Repeat all layers. Top with remaining pancake. Cover with foil.

     

    5. BAKE 5 to 10 minutes or until heated through. Insert 6 decorative wooden skewers into stack-up, if desired, to secure each wedge. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.

      

    Comments

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